Bobkat Posted August 30, 2007 Report Posted August 30, 2007 So what's everyone thinking about cookin'...I can't seem to decide
Porkchop Posted August 30, 2007 Report Posted August 30, 2007 bob, your homework is to do some ABT's!! now that i mention it, those will be going on my kk as well!
tkline01 Posted August 30, 2007 Report Posted August 30, 2007 Oink! Oink! Pork shoulder for my first cook!!!
Porkchop Posted August 30, 2007 Report Posted August 30, 2007 man, there better be friggen food pr0n all over this board come tuesday!
Bobkat Posted August 30, 2007 Author Report Posted August 30, 2007 Maybe this'll tide ya over Chop...last weekend's Pig Butt. My wife says with all these probes it looks like 'FrankenButt'
Sanny Posted August 30, 2007 Report Posted August 30, 2007 Maybe this'll tide ya over Chop...last weekend's Pig Butt. My wife says with all these probes it looks like 'FrankenButt' It's ALIVE!! Mwahahahahaha!! Igor, we've DONE it! Beware of neighbors with torches and pitchforks. Or, for that matter, knives and forks!
Porkchop Posted August 30, 2007 Report Posted August 30, 2007 dangit; if someone doesn't claim Frankenbutt as a handle, alter, whatever, then i'm going to!
steve Posted August 30, 2007 Report Posted August 30, 2007 Here's pictures of my "Frankenbutt" for ya PC My dog loved the bone!
Bobkat Posted August 30, 2007 Author Report Posted August 30, 2007 Question: Been doing brined Turkeys for years, smoked and in the oven. I'm thinking it may be time to KK a brined bird this weekend. How many hours of cooking per pound do you guys suggest? My recipe for Apple-Brined Smoked Turkey just says to cook till internal temp is 180. But how long is that going to take on the KK (given the weight of my bird). Oh, and in order to make it look like "FrankenBird", where do you guys suggest the probe(s) go?
gerard Posted August 30, 2007 Report Posted August 30, 2007 My dog loved the bone! I sure am glad I clicked and studied this photo. It allows me to offer two little critiques and a comment: 1) Don't feed that kinda stuff to your dog. 2) If ya hafta feed that kinda stuff to your dog, don't do it on the carpet. 1) The color of your toenail polish is to die for!
tkline01 Posted August 30, 2007 Report Posted August 30, 2007 Steve is that puppy dog a Cocker Spaniel?
Firemonkey Posted August 30, 2007 Report Posted August 30, 2007 I sure am glad I clicked and studied this photo. It allows me to offer two little critiques and a comment: 1) Don't feed that kinda stuff to your dog. 2) If ya hafta feed that kinda stuff to your dog, don't do it on the carpet. 1) The color of your toenail polish is to die for! Knowing Gerards profession (Veterinarian) and also having seen his other posts of questionable tastes, I am not sure which of his statements you should be most worried about
Bobkat Posted August 30, 2007 Author Report Posted August 30, 2007 Pardon me for attempting to steer the conversation back to the topic...but, from what I've read so far nobody is using their KK on Labor Day? What, you need ideas like me? Okay, lets try an armadillo...anyone know where I can get one?
Firemonkey Posted August 30, 2007 Report Posted August 30, 2007 Bobkat - I have found that turkey cooks on the ceramic in about 2/3 the time it does in the oven. There are some good posts on here from the holidays about turkey. This should get you started: http://www.komodokamado.com/forum/viewt ... ght=turkey The search function (up above, under the logo) will find a bunch more. Also, I believe there is a write up on TNWs site about "Mad Max turkey" that you may want give a look. I would probably put the probe in the thigh, just like I would in the oven. Use a instant read on the breast when it gets close to done, so you can keep it from overcooking. Edit: I forgot you had a pro-comm. If you have 2 probes for the meat, put one in the thigh and one in the breast. Definitely give the mad max turkey a review. You may want to try the ice pack on the breast as they describe.
Firemonkey Posted August 30, 2007 Report Posted August 30, 2007 Pardon me for attempting to steer the conversation back to the topic...but' date=' from what I've read so far nobody is using their KK on Labor Day? What, you need ideas like me? Okay, lets try an armadillo...anyone know where I can get one? [/quote'] I see them on the side of I-4 sometimes
steve Posted August 31, 2007 Report Posted August 31, 2007 Slow down Cowboy Gerard. That's my significant others foot. And no, that is not a Cocker Spaniel, that is a Cavalier King Charles Spaniel. You see, the longer the name or title...never mind! Here's another pick of my little girl. Yeah, and that's my other significant others foot in the background. Her name is Bruce, and she is a Cocker.
Sominus Posted August 31, 2007 Report Posted August 31, 2007 No cooking plans per se, but I do plan on brewing a batch of lager...
Firemonkey Posted August 31, 2007 Report Posted August 31, 2007 Im not sure what I will be cooking, but you can be sure that I will be cooking something....and drinking a batch of lager
Bobkat Posted August 31, 2007 Author Report Posted August 31, 2007 Holy cow Monkey...that Mad Max recipe looks awesome Trying THAT bird tomorrow, food porn to come. This will be a test for November's cook. According to Max the brining is optional...hmm, I've been brining for years Thanks Monkey.
Porkchop Posted August 31, 2007 Report Posted August 31, 2007 No cooking plans per se' date=' but I do plan on brewing a batch of lager...[/quote'] oh boy, another brewer on the board! heads up deej!! sounds like we got at least 2 V.I.P.s for any future KomodoKamado Con!
